Question List for "On Cooking: A Textbook of Culinary Fundamentals"

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Skills and Trades » Flatfish yield two fillets each, while round fish yield four fillets each. Indicate whether the ... New
Started by lak
 171 Aug 10, 2018
Skills and Trades » In general, when should fresh herbs be added to a cooked dish? A) after cooking is completed B) ... New
Started by Jramos095
 441 Aug 10, 2018
Skills and Trades » Salmon are anadromous fish. Indicate whether the statement is true or ... New
Started by beccaep
 139 Aug 10, 2018
Skills and Trades » Which of the following statements is NOT true about quick breads? A) When making most quick bread ... New
Started by Themember4
 655 Aug 10, 2018
Skills and Trades » Which of the following items are not among those those must be purchased in a quantity that enables ... New
Started by joesmith1212
 72 Aug 10, 2018
Skills and Trades » The method for making biscuits, scones and shortcakes is much like the one for making pie dough. ... New
Started by eruditmonkey@yahoo.com
 106 Aug 10, 2018
Skills and Trades » At what temperature do foods have the strongest taste? A) warm B) hot C) very cold D) ... New
Started by arivle123
 218 Aug 10, 2018
Skills and Trades » When poaching whole fish, it is best to use the shallow poaching method. Indicate whether the ... New
Started by anjilletteb
 133 Aug 10, 2018
Skills and Trades » Braised and stewed shellfish dishes rarely follow the traditional combination cooking method ... New
Started by dejastew
 91 Aug 10, 2018
Skills and Trades » White peppercorns come from the same plant as what other pepper? A) black peppercorns B) paprika ... New
Started by sam.t96
 175 Aug 10, 2018
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